Add flour and salt to a large bowl and stir to combine.

Grate butter into the dry mixture or use a fork to cut butter into flour until pea-sized. Stir to evenly distribute butter pieces.

Add in milk, honey, and sourdough starter. Stir to combine.

Use your hands to finish combining flour into dough

Turn the dough out on the counter and knead for 3 minutes (or use an electric mixer with a dough hook on the lowest setting).

OPTIONAL: For more gut-health place the dough back in its bowl and cover it with a damp towel or lid loosely. Let it sit for 8-10 hours at room temperature to bulk ferment.

Shape the crescent rolls by rolling out the dough into a large rectangle about 1/2 thick, 15 x 11 rectangle.

Grab a pizza cutter or a knife and slice the dough in half horizontally so you have two rectangles.

Then slice both sections in half vertically to make 4 smaller rectangles.

Finally, slice each rectangle in half diagonally so you have 8 triangles.

Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

One at a time, roll a hot dog up in the crescent roll dough starting with the largest end and ending with the smallest one. You’ll want to roll the dough tight so it doesn’t unfold while baking. Place it small tail end side down so it doesn't pop up during baking.

Continue until you've used up the hot dogs and/or crescent rolls desired. Place the crescent rolls about 2 inches apart on the baking sheet.

Bake for 20-25 minutes until puffy and golden brown. Enjoy!